Simple Honey Sunflower Quinoa Bowl

This is a simple and quick quinoa recipe that can be whipped up on a Sunday night and served for lunch the next day in your child’s lunchbox. You can also use leftovers for dinner in tacos or fajitas with organic chicken and beans, if desired. This is a great way to introduce new flavors and textures to your children. It’s also a wonderful opportunity to get them acclimated with eating and enjoying foods that do not come from a package.
By | September 14, 2015


Serves 4

Cook quinoa according to package directions. Remove from heat; fluff with a fork, cover and set aside. 
Meanwhile, steam squash in a steamer basket over medium heat for about 5-7 minutes or until tender. Add to quinoa mixture and toss to combine. Add salad greens, jicama, basil and sunflower seeds; toss again.
In a small bowl, whisk lemon juice, honey, olive oil, sea salt and pepper. Drizzle over quinoa mixture and toss to combine. Season to taste and transfer mixture to a sealed container and place in the lunchbox with a spoon and napkin. 


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  • ½ cup quinoa
  • 2 medium yellow summer squash or zucchini, thinly sliced or diced
  • 1 cup organic mixed salad greens
  • 1/3 cup peeled and thinly sliced jicama or apple
  • 2 tsp. finely chopped fresh basil
  • 2 Tbsp. sunflower seeds
  • Juice of 2 medium lemons
  • ½ tsp. honey
  • 2-3 Tbsp. extra-virgin olive oil
  • Sea salt and pepper, to taste
  • Pinch crushed red pepper flakes, optional
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